20 ounce-package peeled and chopped butternut squash
2 tablespoons plus ¼ cup extra virgin olive oil
1 teaspoon dried thyme
¼ cup dry white wine
15 ounces whole wheat penne
¼ cup 1% milk
1¾ cups parmesan, freshly grated
Salt and freshly ground black pepper
Instructions
Preheat oven to 425 degrees F.
Add the garlic cloves, quartered shallot, and chopped butternut to a parchment-lined baking sheet. Drizzle on 2 tablespoons of olive oil and season with dried thyme, salt and pepper. Toss and combine everything, ensuring squash is well coated with oil and seasoning, then arrange squash flat on the pan so that no two pieces are overlapping. Roast in the oven for about 20 minutes, or just until squash is tender enough to be pierced with a fork.
Remove baking sheet from oven and drizzle white wine over the squash. Place back into the oven to cook for about 5 minutes more, or until white wine is reduced.
Meanwhile, boil a large pot of water. Salt the water and toss in some whole wheat penne pasta. Cook until it's just al dente, and drain.
While the past cooks, pour the roasted squash mixture into a food processor or blender and purée until smooth and creamy. Add ¼ cup extra virgin olive oil and the milk, and purée until smooth. Season to your taste with salt and pepper.
Pour the butternut sauce into a large bowl and carefully stir and combine in the cooked penne. Add the grated parmesan and serve immediately, while still warm.